Preparation

1. Finely dice the pumpernickel slices. Use a multi-purpose chopper to chop the dates finely. Add the nuts, pumpernickel and salt and stir everything well. Refrigerate the mass for an hour.
2. Form small balls with the dough and place these in the freezer for 30 minutes.
3. Meanwhile, dice the third slice of pumpernickel. Heat the sugar in the pan while stirring. When the sugar is liquid, add the pumpernickel to the pan and mix everything well. Place the caramelised pumpernickel on a plate to cool down.
4. Gently melt the chocolate coating in a double boiler. Use two forks to dip the well-chilled pralines into the chocolate coating and let them drip off well. Place the chocolates on a baking tray with baking paper and decorate with a piece of pumpernickel.
5. Refrigerate the chocolates for a few more minutes, allowing them to set.